Chile Lime Chicken Tostadas

I found a really great blog, I don't remember how, but somehow I came across it. realmomkitchen.com, everything on there looks so good. If only I could be as on top of it as some of these people who have food blogs...sigh, oh well. This is the first recipe that I have tried from it and we loved it. I have a similar recipe that I make with refried black beans that is delicious. We liked the added chicken to it.

1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce (I used spinach, mmm), shredded cheese, salsa, sour cream, sliced olives, guacamole
Add chicken and onion to a slow cooker. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
Spread warmed refried beans on tostada shells.
Top with hot chicken mixture and any other desired toppings

Enchiladas Verde

This isn't the greatest picture, but these were so delicious! We had them with salad and corn bread. In the recipe it has you fry the corn tortillas in 1/4 oil before adding the meat mixture, it sure was delicious, but maybe not the best thing for us. Next time I will try just misting some oil in a frying pan and cooking them that way, we'll see.
1 lb. ground beef
1 large onion, chopped
1 small garlic clove, minced
1/4 tsp. salt
2 cups shredded cheddar cheese
1 can condensed cream of chicken soup
1 pkg. (8 oz.) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1 can (4 oz.) chopped green chilies, drained
12 corn tortillas (6 inch)
1/4 cup canola oil
In a large skillet, cook the beef, onion, garlic, and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in the chilies.
In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of reserved meat mixture down the cetner of each tortilla. Roll up and place seam side down in a greased 13 in. x 9 in. baking dish. Pour cheese sauce over the top. Cover and bake at 350 degrees for 25-30 minutes or until heated through.

Black Bean Tacos

These are so yummy and a fun variety from the usual hard tacos. The bean mixture has a really good flavor with all the spices.
12 taco shell
1 tsp. Olive Oil
1 tsp. Whole cumin seeds
1 can black beans, rinsed and drained
1 cup frozen yellow corn
1 can diced mild green chilies, drained
1/3 cup water, or more as necessary
3 Tbs. ketchup
1 tsp. Chili powder
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. sugar
1/4 tsp. Ground cumin
1/4 tsp. Salt, or to taste
Black pepper to taste
Toppings: lettuce, sour cream, cheese, salsa
Preheat oven to 350 degrees. Place the taco shells on a large ungreased baking sheet. Bake on the midde shelf until crisp, 3-5 minutes. Keep warm in a low oven until needed. Meanwhile, in a medium deep-sided skillet, heat the oil over medium-low heat. Add the cumin seeds and cook, stirring constantly, 2-3 minutes, or until lightly toasted and fragrant. Add the black beans, corn, chilies, water, ketchup, and all spices; bring to a brisk simmer over medium-high heat, stirring occasionally. Reduce the heat to low and cook, uncovered, stirring occasionally, until the mixture is thickened, about 5 minutes. To assemble the tacos, place about 2 heaping Tablespoons of the bean mixture in each shell and add the desired toppings.

Southwestern Bean Casserole

I know, I know...terrible picture, but I didn't think to take the picture until after we ate. As you can see though, between the four of us, a lot was eaten! This is one of my new favorite recipes. It has lots of flavor and I usually have all the ingredients on hand. Trust me, you should try this!
1 tsp. vegetable oil
1 cup onion
2 garlic cloves, minced
1 cup cream-style corn, divided
1 can chopped green chilies, drained
1/2 cup bottled salsa
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. black pepper
2 cans pinto beans, drained
1 can stewed tomatoes, undrained
cooked spray
1 cup shredded cheese
3/4 cup yellow cornmeal
1/4 cup flour
1 tsp. sugar
1/4 tsp. salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
Heat 1 tsp. oil in a saucepan over medium-high heat. Add onion and garlic, saute 2 minutes. Add 1/2 cup corn, chilies, and next 6 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Pour corn mixture into a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup cheese. Combine cornmeal, flour, sugar, and 1/4 tsp. salt in a bowl. Combine 1/2 cup corn, 1/2 cup cheese, buttermilk, 1/4 cup oil, and egg; add to cornmeal mixture. Spread over bean mixture. Bake at 375 degrees for 30 minutes.

Black Bean Tortilla Bake

Justin and I just LOVE mexican food...and for those of you who really know me, I LOVE black beans. Anytime I find a recipe with black beans, I have to try it, this one will definately be added to our collection of Mexican recipes. Justin loved it and Mandi and my mother-in-law were over yesterday and tried it, they both approved! It is so easy.

Black Bean Tortilla Bake
2 Tbs. oil
1 large bell pepper, cored, seeded, and chopped
1 medium-size onion, chopped
3 medium-size cloves, garlic, minced
1 fresh jalapeno pepper, cored, seeded, and chopped
1 can (14 1/2 oz.) diced tomatoes, undrained (I chopped up stewed tomatoes)
1 can (10 oz.) chopped tomatoes with green chiles, undrained
1 can black beans, rinsed and drained
1 Tbs. ground cumin
6 flour tortillas
4 cups shreeded cheese (I did 3 cups and used a mix of sharp cheddar and mozzarella)
For Serving:
Shredded lettuce
Chopped fresh cilantro
Sour Cream

Place the oil in a large pan over medium heat. Add the bell pepper, onion, garlic, and jalapeno. Cook, stirring, until the onion softens, 2-3 minutes. Add both tomatoes, black beans, and cumin and let simmer, stirring occasionally, uncovered, until the sauce is slighlty reduced, 7-8 minutes. Spread about 2 cups of the sauce in the bottom of a 13 by 9-inch baking dish. Place 2 tortillas on top, then sprinkle 1 1/2 cups of the cheese over the tortillas. Spoon half of the remaining sauce over the cheese, top it with 2 tortillas, and 1 1/2 cups of cheese. Repeat with the remaining sauce, 2 tortillas, and 1 cup of cheese. Cover the baking dish with aluminum foil. Bake the casserole at 350 degrees for 35-40 minutes. Serve with Lettuce, cilantro, and sour cream.